Countdown to Thanksgiving 4

pumpkinbacon

 

This Pumpkin Fondue is one of our absolute favorite recipes of all time. We’ve posted this one before, but in light of the demo it on TV the other day, I decided to bring it back from the archives. It’s too important to miss! If your Thanksgiving menu is still flexible, we highly encourage you to check this one out! Scroll down for the recipe and a video of the TV segment!

 

pumpkinwithmilk

pumpkinfondue cinderellapumpkin

 

 

 

Pumpkins Stuffed with Everything Good – Our Way

From: Heide Lang, Adapted from Dorie Greenspan

Ingredients:

  • 8 strips bacon (¼ cup shallots may be substituted for vegetarian version
  • ¼ pound stale bread cut into cubes
  • ¼ pound cheese, such as gruyere, emmental, cheddar, smoked gouda, asiago, parmesan, or any combination, cut into ½ inch cubes 
  • 3 cloves of garlic pressed or minced 
  • 1/8-1/4 cup fresh chives or scallions 
  • 2 teaspoons or more fresh herbs (i.e., parsley, rosemary, thyme) 
  • ½ cup dried cranberries (optional)
  • 1 sugar or Cinderella pumpkin weighing about 3 pounds 
  • 1 cup or more heavy cream 

Directions:

  1. Preheat oven to 350 degrees.
  2. Sautee shallots until they are crispy (about 15 minutes), or fry bacon until crispy. Set aside.
  3. Combine chunks of bread and cheese, along with dried cranberries (this is optional, but will add beautiful color to the fondue). Season with salt and pepper. 
  4. Add bacon or shallots to the bread and cheese mixture. Combine well.
  5. Add any herbs you choose, along with the chives or scallions, and garlic. Toss well.
  6. Using a very sturdy knife, cut off the cap of the pumpkin, just as you would a jack-o-lantern.
  7. Scoop out the stringy pumpkin and the seeds and generously salt the inside of the pumpkin.
  8. Pack the filling tightly into the pumpkin (there shouldn’t be any air pockets).
  9. Pour in cream until the bread mixture is saturated and there is a bit of liquid on top (but be careful not to have the bread “swimming” in heavy cream).
  10. Put the cap back on and bake until the pumpkin is soft, about 60-90 minutes. Check the pumpkin after 45 minutes to see how soft it is. Continue baking until the ingredients are bubbling and the meat of the pumpkin is tender enough to be pierced with a fork. Do not let it burn, or the pumpkin will turn black and collapse as it cools. You don’t want all your good work ruined!
  11. Place a large spatula under your creation and move it gently to a beautiful platter.
  12. Serve as a side dish or an appetizer on small plates.